Pumpkin Pasta Sage Walnuts

Nothing says autumn comfort like a bowl of creamy pumpkin pasta with fragrant sage and crunchy walnuts. This recipe is my go to when the evenings turn cold it is elegant enough for guests yet simple enough for a weeknight, perfect for bringing out the cozy flavors of the season.

Every time I make this, the kitchen fills with the warm scent of sage and pumpkin, and my whole family gathers around. My kids love twirling the noodles and sprinkling on extra cheese, and this pasta always makes autumn meals feel extra special.

Ingredients

• Dried fettuccine or tagliatelle: choose a quality brand with a rough surface so sauce sticks well
• Unsalted butter: for luscious creaminess or try plant based alternatives
• Olive oil: provides body and enhances flavor choose one with fresh aroma
• Fresh garlic cloves: finely minced for real depth skip jarred garlic for best results
• Fresh sage leaves: for earthiness and aroma the cornerstone of autumn flavor
• Pumpkin puree: gives the dish its sweet richness canned is fine or roast your own pumpkin for extra freshness
• Heavy cream: creates velvety texture if you prefer a lighter sauce look for reduced fat cream
• Parmesan cheese: adds nuttiness and salt try to use wedge Parmesan and grate at home for superior taste
• Freshly grated nutmeg: for subtle warmth a little goes a long way grate directly from whole nutmeg
• Salt and freshly ground black pepper: balance the sweet and savory choose sea salt and crack pepper before using
• Walnuts: for crunch look for fresh shelled walnuts without bitterness
• Fresh sage leaves: optional garnish brings a pop of color and added aroma
• Extra Parmesan: for serving a classic finish

Instructions

Prep and Boil the Pasta:

Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, usually about eight to ten minutes depending on thickness. Before draining, scoop out half a cup of pasta water and save for later. Drain the pasta thoroughly and set aside so it does not overcook.

Toast the Walnuts:

While pasta is cooking, pour olive oil into a small skillet and heat over medium. Scatter walnuts into the pan and stir often for three to four minutes until they smell fragrant and turn golden brown. Remove them immediately to a plate so they do not continue cooking and risk burning.

Sauté Aromatics with Sage:

In a large skillet, combine butter and olive oil. Melt the butter gently over medium heat. Add the minced garlic and chopped sage leaves. Sauté for one to two minutes until the garlic is just golden and sage becomes crisp and releases a wonderful aroma. Do not rush this step as it sets the foundational flavors.

Build the Pumpkin Cream Sauce:

Stir in the pumpkin puree along with heavy cream, grated nutmeg, a touch of salt, and plenty of cracked black pepper. Let the mixture gently simmer, stirring occasionally. After three to four minutes, the sauce will thicken and become glossy.

Finish with Parmesan:

Lower the heat slightly and slowly include grated Parmesan cheese. Stir until it melts completely and the sauce is silky. If the sauce seems thick or sticky, use reserved pasta water a dash at a time until the consistency is luscious and smooth.

Combine Pasta with Sauce:

Add well drained pasta into the pumpkin sauce. Toss continuously for one to two minutes, ensuring every strand is coated. Warming pasta through in the sauce helps all flavors meld.

Serve and Garnish:

Transfer pasta to warm plates. Scatter toasted walnuts on top followed by plenty of extra Parmesan. Finish with fresh sage leaves if desired for a burst of herbal aroma and beautiful look.

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This dish brings back sweet memories of fall gatherings at my grandmother's house, where she would always roast extra pumpkin just for this meal. Her tip was to toast walnuts ahead of time so they stayed crisp in the sauce, and I still do this every year when the weather turns cool.

Ingredient Substitutions

Pumpkin puree can be exchanged for butternut squash puree with no change in method. Both are naturally sweet. If you want a vegan dish swap in plant based butter and cream, and choose nutritional yeast or a vegan Parmesan alternative for tangy finish. Walnuts work well but pecans will add a deeper, buttery profile if preferred.

Serving Suggestions

I love pairing this pasta with a simple salad of arugula and shaved fennel. If you like some acidity serve alongside a vinegary apple and radicchio slaw. For drinks Pinot Grigio or a dry cider will bring out the sweetness of pumpkin. Sprinkle with extra sage and Parmesan at the table just before eating.

Storage Tips

Keep leftovers in a tightly sealed container in the refrigerator for up to three days. When reheating gently warm on the stovetop adding a splash of milk or cream to loosen the sauce. Toast walnuts fresh each time for best results as they soften if stored in sauce.

Seasonal Adaptations

In early autumn roast fresh pumpkin or butternut squash for a deeper flavor instead of canned puree. For spring replace sage with chives and walnuts with almonds for a lighter take. During holidays top with pomegranate seeds for a sweet and festive tartness.

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Delicious vegetarian Pumpkin Pasta with Sage & Walnuts fragrant sage highlights rich pumpkin.

Recipe Questions & Answers

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash puree offers a similar creamy texture and sweet flavor, making it a great substitute for pumpkin.

→ How do I toast walnuts for maximum flavor?

Toast chopped walnuts in a skillet with olive oil over medium heat for 3–4 minutes, stirring until golden and fragrant.

→ Is there a vegan alternative for this dish?

Substitute dairy ingredients with plant-based butter, cream, and cheese to create a vegan-friendly version.

→ Which pasta shapes work best with this sauce?

Fettuccine and tagliatelle are ideal, but other long or short pasta shapes can work well if preferred.

→ How can I prevent the sauce from becoming too thick?

Add reserved pasta water gradually, stirring until you achieve your desired sauce consistency.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio complement the creamy, savory notes of pumpkin and sage beautifully.